Time to enjoy bread again without the bloat! This homemade spelt bread is made with 100% spelt flour, this spelt bread recipe is light and fluffy. Soft and perfect sandwich bread. Just 7 simple ingredients and no starter required. A popular (and healthy) bread for kids/toddlers, and delicious enough for adults too!

Full recipe: [ Ссылка ] (and get it below👇)

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RECIPE:
1/4 cup warm water
2 tbsp maple syrup
2 1/4 tsp dry active yeast
1 cup almond milk (unsweetened)
1/3 cup olive oil + 1 tsp
1 tsp sea salt
4 cups sprouted spelt flour (500g)

1. In a large mixing bowl, whisk together the warm water and maple syrup. Add the yeast and whisk again. Cover and let sit for 10 minutes, or until foamy bubbles form on the top. (If the mixture hasn't bubbled, it's possible that the water was too hot and it killed the yeast. Start over.)
2. Pour in the almond milk, olive oil, and sea salt and whisk to combine. Add 2.5 cups of the spelt flour and stir with a spatula to combine into a wet dough.
3. Shake in the remaining dough, 1/2 cup at a time, while kneading with your hands until all the flour is incorporated and you've got a plush dough ball with a bit of bounce back when you push into it with your fingers, about 8-10 minutes of kneading. (I found it helpful to knead the dough on the countertop, especially closer to the end. Roll the dough back and forth and shake the flour remains from the mixing bowl onto the dough as you roll).
4. Clean and pat dry the mixing bowl. Then pour in 1 tsp olive oil and place the dough ball inside. Gently turn the dough to coat with the oil. Cover the mixing bowl with a tea towel, or plastic wrap, and proof for 1 hour or until doubled in size. (If your house is cold/drafty it's helpful to proof in the oven, turned off, but with the oven light on).
5. Grease the sides of a standard loaf pan (8.5-inch by 4.5-inch) and tightly line with parchment paper across the long edge going up the sides. Scoop the dough out of the mixing bowl and gently form a rectangular dough ball the length of the loaf pan. Place into the loaf pan and gently press to fill the pan. (It's okay if it doesn't fill the pan entirely. It will fill as it proofs). Cover with a kitchen towel or plastic wrap and let proof for 30 minutes, or until nearly doubled in size.
6. Meanwhile, preheat the oven to 375F/190C. When the dough is proofed, turn the oven down to 350F/180C and bake for approximately 40 minutes, or until the bread is puffed with a firm crust that's deep golden in colour. Rotate halfway for an even bake. Let cool for 5 minutes, then transfer from the pan to a wire rack to cool completely.

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